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Ricotta cake
The curd, known in some countries. South
America ricotta (Italian ricotta, and this Latín
recocta of latín recocta, 'recocida'), is a product
milk cheese similar to that obtained for a second
processing of whey, produced as cheese pasta
blanda. Soft. resulted in the production of cheese.
The ricotta is white, mild flavor
and soft and grainy texture, is a component
Very important in Italian cuisine, and the
Latin American countries with strong influence
of the migrant population.
It is used for desserts and salted dishes alike.
It is also one of the traditional stuffed pasta.
Ingredients:
- 100 g butter
- 200 g sugar
- 3 yolks
- 1 tablespoon lemon zest
- 1 tablespoon vanilla
- ½ kg ricotta
- 4 cdas. of Cornstarch
- 2 tablespoons milk or cream
- 50 g de pasas de uva 50 g of raisins
- 1 teaspoon baking powder tea
- Fresh Strawberries for garnish (optional)
- Gelatin strawberry to cover (optional)
Preparation:
- Whisk well butter with the sugar.
- 3 Add 3 yolks and continue beating.
- Add the lemon zest and vanilla.
- Always beating, add the ricotta previously footfall.
- Continue beating and add the cornstarch, stirring well.
- Lastly, add the cream or milk and raisins.
- n the previous preparation, add the baking powder.
- Place in a tortera (preferably removable)
Lead the oven at 150 º for 45 minutes. - Once cold, can be filled with gelatin (flavored strawberry, raspberry, etc.) and decorate with strawberries fileteadas.